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“A favorite fall lunch box treat.”
1hr 5mins

Ingredients Nutrition


  1. Position the rack in the lower third of the oven; preheat oven to 3 50°; butter a 9-inch square pan; set aside.
  2. In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
  3. In a big bowl, cream the butter and brown sugar with an electric mixer on medium speed; continue beating until smooth and thick, about 6 minutes.
  4. Beat in the maple syrup until uniform; beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
  5. Scrape down the sides of the bowl as necessary.
  6. After beating in the second egg for 1 minute, beat in the vanilla.
  7. With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated (do not beat, although the batter will be quite sticky).
  8. Spoon batter into prepared pan, spreading it gently to the corners.
  9. Bake for 35 minutes, or until the top is light and brown and a pick comes out with a few moist crumbs attached.
  10. Place pan on a wire rack to cool for at least 30 minutes.
  11. Cut blondies into 16 squares while still in the pan.
  12. Carefully remove them with an offset spatula.
  13. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
  14. **May add one or more of the following spices to the flour mixture: 1 ½ teaspoon ground cinnamon, ½ t. grated nutmeg, ½ t. ground cloves.
  15. **May double the amount of semisweet chocolate chips or substitute butterscotch chips, peanut butter chips, or white chocolate chips for the semisweet chocolate chips.

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